Chef Paul Prudhomme's Louisiana Tastes

January 31, 2000
In the 15 years since Prudhomme's Louisiana Kitchen first appeared, even traditional Louisiana tastes and flavors have gracefully accepted international influences, as the recipes here attest. Now there are parsnips, banana peppers and poblano chiles in Chicken and Oyster Gumbo; a quarter-cup of sliced ginger adds a lively punch to Stuffed Sirloin Tip Roast; yuca is a key ingredient in Lamb Stew with Greens.Even so, just about every recipe here employs blends of garlic powder, cayenne, dried herbs and other flavors that preserve the ' Creole/Cajun heritage. Recipes are as simple and solid as Vegetables and Chicken Ole!, in which all ingredients are combined and baked in one pan, and as time-consuming as Stuffed Flounder, in which deboned fish are layered with smoked Cheddar cheese topped with pureed crawfish tails (or shrimp) and vegetables. Desserts include Sweet Potato Custard and Apple Pie with Chiles and Cheese, which is tailor-made for Prudhomme's spice-loving fans. Author tour.

December 1, 1999
It has been 15 years since Prudhomme's first cookbook was published (Paul Prudhomme's Louisiana Kitchen), and his Cajun-Creole style of cooking (and, specifically, his blackened redfish) has become widely known and imitated. The recipes in his latest book use his familiar seasoning mixes (many of which are now marketed commercially), but they also incorporate ingredients that would have been unheard of in a Louisiana kitchen even a decade ago: Shrimp Mango Bisque, Veal-Stuffed Poblano Chiles, Penne with Lemongrass-Basil Pesto. The recipe instructions are very clear, with taste "guidepoints" (e.g., ."..the caramelization brings out the natural sweetness of the onions...") italicized for emphasis. Prudhomme, who has several television cooking shows running concurrently, has a large following, and his new book is recommended for most libraries.

Copyright 1999 Library Journal, LLC Used with permission.

January 1, 2000
Along with Emeril Lagasse, New Orleans' indefatigable Paul Prudhomme has made Louisiana tastes national obsessions. Every contemporary cook must now serve at least one Cajun dish to confirm mastery of the spicy side of American cooking. Chronicling dishes from his native state, Prudhomme acknowledges that Louisiana home cooks don't normally serve anything so fancy as appetizers, so he offers dozens of ideas for starters that may readily serve as entrees by simply increasing portion size. Judging from Prudhomme's presentation, Louisiana tastes are clearly becoming more sophisticated: lamb pouches combine lamb and vegetables inside deep-fried wonton skins. But there are still down-home tastes such as a simple dish of mashed sweet potatoes and ham. Instead of the usual Cajun seasoning mix that Prudhomme formerly specified, each recipe now has its own unique seasoning mix varying from a few to a dozen spices and herbs. ((Reviewed January 1 & 15, 2000))(Reprinted with permission of Booklist, copyright 2000, American Library Association.)